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Product Review (submitted on January 13, 2014):
I had great results with this culture. The instructions indicated that the maximum temp for incubation should be 110. My yogurt maker warmed to 120. When I removed my starter culture the whey had separated so I was afraid the culture was destroyed with the higher temperature. I took a chance with the starter and made a batch with organic 2% milk, heated it to 160 then cooled to 110 before adding the starter. I was really pleased with the results! It produced a nice, smooth, less firm yogurt with a mildly tangy flavor. I have since made six or seven more batches with consistent results. Sometimes I strain it for a thicker yogurt. It tastes so much better than anything you can get in the store.
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